This dressing is called a `vinaigrette’ but it does not have any vinegar in it. Vinegar is not an ingredient I use as it is so acidic; I use lemon juice which is healthier and alkaline forming.
My garden is so abundant with raspberries that I am inspired to get creative in my kitchen. After developing several recipes this is my favorite.
This is great with a salad made of romaine, arugula, raspberries, grated carrots and red onion.
1. Blend the ingredients in a blender.
2. Pour into a salad dressing bottle or glass jar.
3. Refrigerate; will last from 2 to 3 weeks.
Recipe Tip: Raspberries are tart even when they are very ripe; so you may find that you want to add less lemon juice.
Read all about the benefits of raspberries at Raspberries: the Summer Powerfood
More Raspberry Recipes:
About Diana Herrington
I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.